Chia pudding (Vegan)

Ingredients

1/2 cup chia seeds
2 tbsp cacao
1 serve protein powder
2 cup water


Method
Stir ingredients together.
Let it chill for 15 mins.
Stir it again.
Blend with Nutrabullet.
Refrigerate.

Yum, pudding!

Banana Recipes - Only Two Ingredients! (Vegan)

Some recipes work, some don't. You can work it out for yourself!

Banana Coconut cookies

Banana + Shredded coconut + Oven for 10-12 mins @ 180 degrees

Banana fudge

6 bananas + 2 tbsp. coconut oil + Cook down bananas low & slow + Pan + Topping (Banana chips or nuts) + Freezer until set

Banana ice cream cup

Banana + Almond butter + Cupcake casings + Freezer

Four Methods of Cooking Cauliflower Rice (Vegan)

Prepping It

Grate the cauliflower with a box grater or food processer until it looks rice-like.

Cooking it

There are a few options for cooking cauliflower rice, which include:

Microwave steam (fastest)

Place in container with lid (no water)
Microwave on high 4 minute


Oven steam
Place in baking dish, cover with lid or foil.
Bake 20 minutes at 200°C


Oven bake (great nutty flavour)
Toss with a bit of oil.
Bake 15 minutes at 200°C


Stove
Sauté with a little oil for around 4 minutes

Spinach & Ricotta Cannelloni (Vegetarian)

Ingredients

Ingredients - Sauce (You need a fuckton of it!)
2 tbsp olive oil
1 onion, diced
4 garlic cloves, or as much as your heart desires
1 bay leaf
1/2 tsp each dried thyme and oregano
1/3 cup tomato paste
800g canned crushed tomato
2 cups chicken stock, low sodium (See Note)
1/3 cup booze, preferably dry white wine
3/4 tsp salt
1 & 1/2 tsp sugar
1/3 tsp black pepper
2/3 cup basil leaves


Ingredients - Filling
250g frozen chopped spinach, thawed
500g full fat ricotta
1/3 cup grated parmesan
1 cup grated cheese
1 egg
1 large garlic clove, crushed
1/8 tsp nutmeg powder (or sprinkling of fresh grated nutmeg)
1/2 tsp salt
1/2 tsp pepper

**Notes
In Australia, vegetarian brands of stock include XOX & Massel's.


Ingredients - Other
250g  or 18 – 22 dried cannelloni tubes 

1/3 cup parmesan, shredded

1 & 1/4 cups Mozzarella, shredded
More basil and parmesan, for garnish

Method

Sauce
Saute garlic, onion, bay leaf, thyme and oregano for 3 – 4 minutes 

Add tomato paste and cook for 1 minute
Add wine, increase heat to high and let it simmer rapidly until mostly evaporated
Add tomatoes, stock, sugar, salt and pepper. 

Stir then simmer on medium low for 20 minutes.

Blitz 

Remove bay leaf then blitz with a stick blender until smooth. 

Simmer for 1 more minute then remove from the stove
Stir in basil then cover to keep warm until required.

Filling
Squeeze liquid out of spinach.
Mix Filling ingredients 

Assemble & Bake
Preheat oven to 180°C (160°C fan).
Choose a baking pan which will comfortably fit about 20 cannelloni 
Spread 1 cup of Sauce on the base (stops cannelloni from sliding around).
Transfer Filling to a piping bag with a large nozzle (that fits in the tubes), or use a strong ziplock bag. Or do this step using a knife (it's a bit tedious though!). 

Pipe the filling into the tubes.
Place cannelloni in baking dish. 

Pour over remaining Sauce, covering all the tubes.
Bake covered with foil - without cheese - for 30 minutes.

Cheese it! 

Remove foil, scatter over parmesan then mozzarella. 

Return to oven for 15 minutes until cheese is melted.
Serve, garnished with extra parmesan and basil if desired.

Stolen & adapted from Recipetineats.com

Tom Yum Soup (Vegan)

Easy Vegan Tom Yum Soup

Stolen & adapted from Lovingitvegan.com

Ingredients
2 tsp coconut oil
1/2 onion, diced
1 tbsp garlic, diced
1 tbsp ginger, minced
2 tsp Thai red curry paste
3 cups or 720ml vegetable or chicken stock
400g can of diced tomato
400ml of Canned coconut cream, unsweetened
2 stalks lemongrass, sliced through stalk & bashed
2 kaffir lime leaves
2 tbsp soy sauce
2 tbsp fresh lime juice
3 cups shiitake mushrooms, sliced (or button mushrooms, halved)
1 tbsp coconut sugar
1 cup or 150g cherry tomatoes, sliced in half
450g Extra Firm tofu, cubed
Coriander, garnish

**Notes
In Australia, vegetarian brands of stock include XOX & Massel's.

Utilise a herb infuser for removal of the non-digestible herbs.

Keep leftovers stored in the fridge where they will stay good for around 5 days.

Method

Cut lemongrass stalks in half, so you have 4 halves.

Bash the lemongrass stalks with a rolling pin to release their flavour.

Add the lemongrass, kaffir lime leaves to herb infuser.

Add some coconut oil & saute onion, garlic, ginger & curry paste.

Add in some vegetable stock along with a can of chopped tomatoes and a can of coconut cream along with your herb infuser.
Bring to the boil and simmer for 5 minutes.

Then you can remove the herb infuser and carry on with the rest of the dish.
Add in some soy sauce, lime juice and mushrooms. 

Boil and cook for around 3 minutes.

Reduce to simmer 

Add in some coconut sugar, sliced cherry tomatoes and tofu.

Simmer for around 5 minutes.
Garnish with coriander


Nutrition
Serving: 1Serve

Calories: 461kcal

Carbohydrates: 28.4g

Protein: 19.1g

Fat: 31.2g

Saturated Fat: 20.8g

Sodium: 1362mg

Fiber: 5.3g

ugar: 13.7g

Protein Balls - Chocolate Peanut Butter (Vegan)

Ingredients
1 & 1/2 cup old-fashioned rolled oats
1 cup natural peanut butter
1/4 cup honey or maple syrup
2 scoops about 50-60 grams chocolate protein powder
2 tbsp chocolate chips

Method
Place oats, peanut butter, honey, protein powder and chocolate chips in a large bowl and stir to combine.
It takes muscle to get it mixed. If it seem too thick keep mixing - it will come together as you keep mixing.

Use your hands to knead the dough near the end. The heat will help it bind.
Once combined, use a small cookie scoop to scoop and form the dough into balls.
If the protein ball mixture seems a little too dry or crumbly, add water or almond milk, 1 teaspoon at a time until the mixture forms together.

**Notes
Make 24 balls.

Store in a covered container in the fridge or freezer.


Nutrition
Serving: 1ball (Chocolate PB)

Calories: 104kcal
Carbohydrates: 10g
Protein: 5g
Fat: 6g
Saturated Fat: 1g
Polyunsaturated Fat: 5g
Sodium: 2mg
Fiber: 2g
Sugar: 3g

Brownie Mug (Vegan)

Ingredients
1 tbsp coconut oil
1/3 cup SR flour
1/3 cup milk
1 tbsp brown sugar
2 tbsp cacao powder

Method
Microwave 1 minute
Serve w/ ice cream

Protein Balls - Four Different Flavours (Vegan)

Chocolate Peanut Butter

Method

1& 1/2 cup oats
1 cup peanut butter
1/4 cup honey, maple syrup, or rice malt syrup
2 scoops (about 50–60 grams) chocolate protein powder
2 tbsp chocolate chips

Instructions

Place oats, peanut butter, honey, protein powder and chocolate chips in a large bowl and stir to combine.
Getting the mixture to combine takes a little arm muscle and it may seem too thick at first, but it will come together as you keep mixing. I used my hands to knead the dough near the end and that seems to help.
Once combined, use a small cookie scoop to scoop and form the dough into balls.
Store in a covered container in the fridge or freezer.

Almond Joy

Method

1 & 1/2 cups rolled oats
1 cup almond butter
1/4 cup honey, maple syrup, or rice malt syrup
2 scoops (about 50–60 grams) chocolate protein powder
1–2 tbsp unsweetened shredded coconut

Instructions

Place oats, almond butter, honey, protein powder and shredded coconut in a large bowl and stir to combine.
Getting the mixture to combine takes a little arm muscle and it may seem too thick at first, but it will come together as you keep mixing. I used my hands to knead the dough near the end and that seems to help.
Once combined, use a small cookie scoop to scoop and form the dough into balls.
Store in a covered container in the fridge or freezer.

Cinnamon Raisin Cookie

Method

1 & 1/2 cups oats
1 cup cashew butter
1/4 cup honey, maple syrup, or rice malt syrup
2 scoops (about 50–60 grams) vanilla protein powder
2 tbsp raisins
1/4 tsp cinnamon

Instructions
Place oats, cashew butter, honey, protein powder, raisins and cinnamon in a large bowl and stir to combine.
Getting the mixture to combine takes a little arm muscle and it may seem a little crumbly at first, but it will come together as you keep mixing. I used my hands to knead the dough near the end and that seems to help.
Once combined, use a small cookie scoop to scoop and form the dough into balls.
Store in a covered container in the fridge or freezer.

Tahini Chocolate Chip

Method

2 cups oats
1 cup tahini
1/4 cup honey, maple syrup, or rice malt syrup
2 scoops (about 50–60 grams) vanilla protein powder
2 tbsp mini chocolate chips

Instructions

Place oats, tahini, honey, protein powder and chocolate chips in a large bowl and stir to combine.
Getting the mixture to combine takes a little arm muscle and it may seem too thick at first, but it will come together as you keep mixing. I used my hands to knead the dough near the end and that seems to help.
Once combined, use a small cookie scoop to scoop and form the dough into balls.
Store in a covered container in the fridge or freezer.

Vanilla, Blueberry & Lemon Oat Crumble (Vegan)

Ingredients
1/2 cup quick oats
4 tbsp boiling water
2 tbsp low-fat plain, vanilla, or greek yoghurt
1/2 cup blueberries, fresh or frozen
1 tbsp of lemon juice (or 1/2 lemon squeeze)
1/2 tsp baking powder
1 tbsp sweetener/ sugar or maple syrup (I used rice malt syrup)
1 tsp vanilla essence/ extract


Method
Mix oats with water
Add in the yogurt, lemon, baking powder, syrup and vanilla
Add blueberries
Whack it onto a little baking tray and put in the air fryer for 5 minutes or until golden brown, slightly crunchy and delicious as hell.

Pressure Cooker Mexican Rice (Vegan)

Ingredients
1 tbsp olive oil
1 onion, diced
5 cloves garlic, diced
1/2 capsicum, finely diced
1 carrot, diced
1 to 1 & 1/ 2 teaspoons of cumin
1 beef stock cube, dissolve in 1 cup water
1 tin tomato
possibly another 1/2 cup water
1 cup rice


**Notes
In Australia, vegetarian brands of stock include XOX & Massel's.


Method
Fry onion and garlic in olive oil.
Add carrot and capsicum.
Add cumin and stir in
Add rice
Add stock and tomato
Pressure cook as per rice setting.

Lime & Ginger Slice

Crust

Ingredients
1/2 cup (75g) pitted dates (not soaked)
1/4 cup (40g) almonds
1/4 cup (40g) cashews
1 pinch of salt
1/2 tbsp Nuttelex, coconut oil, butter or margarine

-OR-

85g unsalted butter, melted
250g gingernut biscuit


Method
Pre heat oven to 180C/160C fan
In a food processor, mix the dates, almonds and cashews together until smooth. 

Add a pinch of salt and stir well.
Press the crust into a baking paper lined slice tray or loaf pan.
Bake for 20 mins until very dark golden all over.

Filling

Ingredients
25g plain flour
200g golden caster sugar
2 large eggs , plus 1 large egg yolk
zest of 2 limes 

100ml or the juice of 4 limes

Decoration

Ingredients 
1 tbsp shredded coconut
1/2 lime (zest only)

Method
Sprinkle some shredded coconut and lime zest. Enjoy!

Omelette Recipes - Two Receipes inc. Spinach & Egg White Omelette

Easy Spinach & Egg White Omelette

Ingredients
3 egg whites
1 Tbsp water
1 cup baby spinach
1 tsp olive oil
salt & pepper
1/4 cup low-fat cottage cheese
sprinkle of freshly grated parmesan cheese if desired
diced tomatoes for serving

Method
In a medium bowl, whisk together egg whites and water, then season with salt and pepper.

Heat oil over medium-high heat in a pan.

Add spinach and season with salt and pepper. 

Stir for a minute, until leaves are wilted and tender.
Add in egg whites and cook until almost set. 

Using a spatula, lightly lift up sides around the outside of the omelet and let any uncooked egg whites run underneath.
Spread cottage cheese on top of the omelette in the middle, and sprinkle with parmesan. 

Fold each side of the omelette over onto itself, covering the cottage cheese.
Serve with some diced tomatoes, if desired. Enjoy!

Stolen & adapted from yummyhealthyeasy.com

Egg White Omelet

Ingredients 

1 teaspoon butter or olive oil
4 large egg whites
1/2 teaspoon coarse salt
Chopped herbs, such as parsley, chives
Cooked spinach, chopped 
Freshly grated cheese, such as parmesan, ricotta 

Method
Follow method above

Stolen & adapted from marthastewart.com